I tend to make this Teriyaki Shrimp recipe when I forget to take meat out the fridge. I like it because frozen shrimp doesn’t take long to defrost and the whole thing can be down in under 30 minutes. If you meal prep on the weekend you can cut the time down even more. If you are in a rush for the recipe just scroll to the bottom.
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What I love about this Teriyaki Shrimp and broccoli recipe
I love stir fries in general but I love this recipe because you can modify it and it will almost always come out good. You can swap out the shrimp for chicken or add baby corn and onions. This recipe is a good base for almost any stir fry. Did I mention it only takes 30-minutes?
If you are looking for another quick, easy and super tasty 30-minute meal check out my Steak and Garlic Potato Foil Packet recipe here.
Teriyaki Shrimp and Broccoli Bowls
Ingredients
For Sauce
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp sesame seed oil
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 3 tbsp Honey
- 1/2 tsp Chili Flakes
- 2 tsp cornstarch
- 1 cup water
For Stir Fry
- 1 tbsp Olive Oil
- 3 Garlic Cloves (Finely chopped)
- 1 Whole crown of broccoli
- 1 cup mixed vegetables (mushrooms, bell peppers and carrots)
- 4 cups Large Shrimp (deveined and cleaned)
Instructions
- Mix together all the sauce ingredients and set aside
- Heat half the oil in a pan, and add the chopped garlic. Saute for a minute and then add chicken and brown. Add shrimp. Stir fry on high heat for 2-3 minutes till it starts turning pink.
- Add the broccoli and vegetables and stir fry again for 2-3 minutes
- Once shrimp are cooked through and veggies start looking bright, add the sauce and keep stirring till comes to a boil. Add a little more water if the sauce is too thick.
- Simmer for 1 - 2 minutes. Stir well and remove from flame.
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